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CRUISE CONTROL: VIVA LA DIFFERENCE
Adapting to change
When Carnival Spirit upped
anchor from California in
2012 to head to her new
homeport of Sydney, it wasn’t only the
scenery that changed.
The ship, which had only ever catered
to the American market, underwent a
physical transformation in preparation
for her redeployment – along with
a cultural one so nuanced and far-
reaching it would take several cruises to
fully grasp the preferences of the 2600
Australians aboard each cruise. Some
of the biggest changes unfolded in the
restaurants, bars and outdoor areas.
First, it became apparent that
Australian and American passengers
dine differently. “Australians eat far
more fruits and vegetables, fewer
desserts, more lamb and seafood and
less beef,” says Jennifer Vandekreeke,
director of Carnival Cruise Lines
Australia and New Zealand. Soon
after Spirit arrived down under, the
kitchen found itself serving an extra
10kg of salmon a day.
“Australians also order fewer
courses – Americans occasionally will
order two entrees and then a main but
Australians almost never do that,”
says Vandekreeke. “Americans come
to eat but Australians come to dine.
They’ll have a glass of wine, banter
with the waiter, order what they want
and it’s more of a relaxed, laidback
kind of experience.”
When it came to alcoholic beverages,
the ship’s bartenders found they were
no longer asked to make as many
rum-based fruity cocktails – daiquiris,
mai tais, pina coladas and the like –
garnished with a jaunty umbrella.
Instead, they found Australians
preferred to quench their thirst on
a sunny afternoon with a glass of
sauvignon blanc or champagne.
“Americans don’t drink a lot of wine –
they would generally only drink wine
with a meal,” Vandekreeke says.
Just the tonic!
A rush on tonic water – as a mixer
for gin or vodka – also surprised the
bartenders. “We completely ran out
With so many Aussies cruising at any given time,
many ships have made changes to suit the market
and pander to local habits and desires. Katrina
Lobley reports.
Australians eat more
fruit onboard.
Baristas were trained to
make great coffee.
PHOTOS:COURTESYCARNIVALCRUISES
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